I created this recipe for a coworker who is allergic to nuts and gluten, but anybody can enjoy these easy, one-bowl treats, inspired by a recipe for flourless peanut butter oatmeal cookies I came across on the food blog Sally’s Baking Addiction.
Oats add chewiness, tahini and dark chocolate balance out the sweetness of the honey, and a pinch of cinnamon and sea salt lend extra flavor. These are relatively healthy as far as desserts go, but just as delicious as classic oatmeal or chocolate chip cookies.
1 cup tahini
6 tablespoons honey
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
½ cup dark chocolate chocolate chips or chunks
2 cups old-fashioned rolled oats
Preheat oven to 350 degrees F and line two baking sheets with parchment paper (or use one baking sheet and bake in two batches.) In a large bowl, stir honey, tahini, and egg until smooth. Add baking soda, cinnamon, salt, and oats. Mix in chocolate chunks. Scoop tablespoons of dough onto prepared baking sheets, around 1 inch apart, and flatten each round of dough slightly with your fingertips. Bake for 9-10 minutes, until edges and surfaces just begin to turn a pale golden brown. Store in an airtight container at room temperature.
Liana’s Kitchen is a new column by Astoria-based chef and foodie Liana Grey. Stay tuned for more of her fabulous recipes!